I just finished fermenting a Belgian dubbel with around 4 lbs of pumpkin added to the mash a few weeks ago (can't remember which Belgian strain I used off the top of my head). I'm going to do some bench tests on a pumpkin pie spice tincture to figure out my dosing for the full batch. So, I don't see anything wrong with your idea as I'm doing the same thing. My thought process is the same as yours, I bet the Belgian yeast character would go well with pumpkin spice. But, I'm in the middle of dry-walling my garage so the beer is sitting in the primary clearing...hopefully I will get around to playing with it in the next week or so as I want it ready for Thanksgiving.

Old thread, but how did it go?
Im brewing a pumking clone this weekend and splitting the batch to ferment half with the wlp 545 strain. It sounds like it'll meld well but still a little concerned the pie spice and yeast spice may clash.

Old thread, but how did it go?
Im brewing a pumking clone this weekend and splitting the batch to ferment half with the wlp 545 strain. It sounds like it'll meld well but still a little concerned the pie spice and yeast spice may clash.

IIRC I was not a fan of what I produced. However it was more so the pumpkin than anything. If I made it again it would have no pumpkin and just stick with the spices.

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